- Main
- Fish
- French
- Mediterranean
- Stovetop
- Oven
Ingredients
For the broth
- 3 tbsp
olive oil
- 1
fennel bulb, halved, cored and thinly sliced; fronds reserved
- 1
small yellow onion, thinly sliced
- 3 cloves
garlic, thinly sliced
- 1/4 tsp
red pepper flakes (optional)
- 1 pinch
saffron threads, about 1/4 tsp, crumbled
- 2 tsp
orange zest, finely grated (from 1 orange)
- 3/4 cup
dry white wine
- 1 can
whole peeled tomatoes (14.5 oz), crushed by hand, with juice
- 1 1/2 cups
low-sodium chicken or fish stock
- 2 sprigs
thyme
salt, to taste
black pepper, to taste
For the fish
- 4
skin-on branzino fillets (about 5 oz each), pin bones removed, patted dry
- 1/2 tsp
kosher salt
For the toasts
- 8 slices
crusty baguette or country bread (1/2 inch thick)
the rest in step 1, 4 slices in step 6
- 2 tbsp
olive oil
- 1 clove
garlic, peeled, left whole
- Dairy-free
Whether it’s vegan depends on the dry white wine: check the label.
Not checked: low-sodium chicken or fish stock, skin-on branzino fillets (about 5 oz each), crusty baguette or country bread (1/2 inch thick).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Arrange the bread slices on a baking sheet, brush both sides with the 2 tbsp olive oil, and bake until golden and crisp at the edges, 8 to 10 minutes. While still hot, rub one side of each toast with the whole garlic clove, then set aside.
12 min · 400°F
- the rest of the crusty baguette or country bread (1/2 inch thick)
- 2 tbsp olive oil
- 1 clove garlic
- Step 2
Meanwhile, heat the 3 tbsp olive oil in a wide, deep skillet or Dutch oven over medium heat. Add the sliced fennel and onion with a good pinch of salt and cook, stirring now and then, until soft and just starting to color, 8 to 10 minutes.
10 min
- 3 tbsp olive oil
- 1 fennel bulb
- 1 small yellow onion
- salt
- Step 3
Add the sliced garlic, red pepper flakes, saffron and orange zest. Stir for 1 minute, until fragrant.
1 min
- 3 cloves garlic
- 1/4 tsp red pepper flakes
- 1 pinch saffron threads
- 2 tsp orange zest
- Step 4
Pour in the white wine and simmer briskly until reduced by about half, 3 minutes. Add the crushed tomatoes with their juice, the stock and the thyme sprigs. Bring to a simmer and cook, uncovered, for 10 minutes, so the broth tastes bright but rounded. Season with salt and pepper.
13 min
- 3/4 cup dry white wine
- 1 can whole peeled tomatoes (14.5 oz)
- 1 1/2 cups low-sodium chicken or fish stock
- 2 sprigs thyme
- salt
- black pepper
- Step 5
Season the branzino fillets all over with the 1/2 tsp kosher salt. Lower the heat so the broth is barely bubbling, then lay the fillets in skin side up, nestling them into the liquid (they should be about two-thirds submerged). Cover and poach until the fish is opaque and flakes easily at the thickest part, 5 to 7 minutes. Don't let the broth boil or the fillets will break apart.
7 min, hands-off
- 4 skin-on branzino fillets (about 5 oz each)
- 1/2 tsp kosher salt
- Step 6
Put a garlic toast in the bottom of each of 4 shallow bowls. Lift a fillet onto each toast with a wide spatula, ladle the fennel, tomato and broth around, and scatter with chopped reserved fennel fronds. Serve with the remaining toasts alongside.
5 min
- 1 fennel bulb
- 4 skin-on branzino fillets (about 5 oz each)
- 4 slices crusty baguette or country bread (1/2 inch thick)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026